Time to get grilling! These Naan crusted pizza’s have sweet cherries, creamy brie and smoky poblano peppers!
An easy, quick and delicious way to enjoy pizza!
Each time I get ready to grill our dinner, I say a silent prayer that this will be the day the grill won’t start. Our grill is over 12 years old. It is tired, faded, crusty, peeling and overly charred. It digusts me and scares me all at the same time. I have this irrational notion that the crusty blackness is slowly poisoning our food one black fleck at a time. I hate our grill.
I went to start the grill just the other day for some kabobs when I discovered the grill would not light. I turned the gas off and on. I clicked the switch and turned the knobs countless times but the darn thing would not start. A crooked smile started to form at the corners of my mouth as I thought to myself “this is the day.” I thought my prayers had finally been answered. I skipped into the house and announced my predicament to my husband. I naturally assumed he’d partake in my excitement and that at any moment, we’d be off to the store to look for a new grill.
Imagine my disappointment when my husband told me that after inspecting the dated grill, he discovered the gas tank was empty. And just like that, my dreams of a gleaming new grill were hopelessly shattered. Darn him and his practicality, his frugality and his common sense.
I have a confession. With Father’s Day approaching, everywhere you look grills are on sale. I am tempted to run out and purchase a new one under the pretense that a shiny new grill is exactly what my husband (i.e. me) has always wanted! Since I naturally feel guilty about everything, I am deciding against this plan. Instead I will grill the crap out of our dinners in the coming weeks in the hopes that all that knob turning and starter clicking will eventually wear out that rickety grill.
I grilled up these simple pizzas in my ashen grill. The grill might be ugly but these pizzas were divine! The earthy naan bread makes the perfect crust for this pizza that is topped with mild and creamy brie, tart red cherries and smoky poblano peppers. So many flavors and textures make this pizza unforgettable and crave worthy. I drizzled a spoonful of balsamic vinegar on our grilled pizzas. You could leave that out if you prefer. The poblanos had a bit of bite to them, you could sautee them prior to grilling or even roast them. This pizza made an excellent summer meal, but would be an impressive appetizer as well.
I’ll be making these pizzas over and over again. Or at least until I’ve worn out the grill!
THE FRUIT HAVE IT
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- 1 8 oz package Naan Indian Bread (two per package)
- 6 oz Brie cheese, sliced with coating cut off
- ¼ poblano pepper, thinly sliced
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 cup fresh tart cherries, pitted and halved
- ½ teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- Drizzle Naan with olive oil and sprinkle with garlic. Arrange sliced Brie on bread, top with peppers and cherries.
- Preheat a grill over medium heat. Add pizzas and grill for 5-8 minutes or until cheese has melted. Remove from heat, sprinkle with dried oregano and drizzle with vinegar. Serve immediately.
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